桑叶食品不良风味的形成与改良技术研究进展  

Research Advancement in the Formation of Undesired Flavors of Mulberry Leaf Foods and It’s Improvement Techniques

作　　者：孔维涓 庞道睿[2] 杨琼[2] 廖森泰[2] 陈若虹 邹宇晓[2] Kong Weijuan;Pang Daorui;Yang Qiong;Liao Sentai;Chen Ruohong;Zou Yuxiao(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Sericultural and Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Food,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation&Utilization,Guangzhou 510640,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广州510610 [3]广东省农业科学院茶叶研究所,广东省茶树资源创新利用重点实验室,广州510640

出　　处：《蚕业科学》2024年第3期260-266,共7页ACTA SERICOLOGICA SINICA

基　　金：广东省农业科学院协同创新中心项目(XT202229);广东省农业科学院农业优势产业学科团队建设项目(202119TD);广东省现代农业产业技术体系创新团队建设专项(2023KJ124);乡村振兴战略专项资金专家工作站项目(2023年工作站13)。

摘　　要：桑叶是我国传统的药食两用植物原料,富含多种营养成分和功能成分,在食疗养生和中医临床上应用广泛。目前,通过干燥、打浆、发酵等加工方式生产的桑叶食品普遍存在草腥味特征的不良风味,严重影响了其食用品质,限制了其食用化产品的开发。文中综述了品种、成熟度、加工工艺对桑叶食品风味品质的影响及桑叶食品风味品质改良技术的研究进展,以期为优质桑叶食品加工提供参考。Mulberry leaves are commonly edible Chinese herbal materials and are rich in nutrients and bioactive ingredients.Mulberry leaves are widely used in food therapy and traditional Chinese medicine.Nowadays,mulberry leaf foods processed by drying,pulping or fermentation are usually unpopular in the market because of undesired flavor characterized by“grassy flavor”.The flavor seriously affects the edible quality and limits the development of the edible products of mulberry leaves.This paper reviews the effects of mulberry leaf varieties,maturity and processing technologies on the flavor of mulberry leaf foods and the progress of the flavor improvement technologies,so as to provide references for the processing of high-quality mulberry leaf foods.

关 键 词：桑叶 不良风味 风味品质改良技术 

分 类 号：TS202.1[轻工技术与工程—食品科学] S886.9[轻工技术与工程—食品科学与工程]